SIEVE THE WHEAT FLOUR IN A MIXING BOWL.
ADD PEPPER POWDER, CUMIN SEEDS, SALT OR BLACK SALT POWDER PINCH ASAFOETIDA POWDER IN IT.
MIX WELL TO GATHER.
ADD HOT GHEE AND MIX WELL TILL COLOUR CHANGE OF WHEAT FLOUR(SLIGHT DARK).
POUR MILK SLOWLY OVER THE FLOUR MIXTURE TO MAKE TIGHT DOUGH.
(TIGHT DOUGH IS MOST NECESSARY FOR BISCUIT BHAKHRI ).
DIVIDE THE DOUGH IN TO SMALL EQUAL PORTIONS.
ROLL OUT EACH PORTION SOME HOW THICK .
COOK EACH BISCUIT BHAKHARI BOTH SIDES ON NON STICK PAN OVER SLOW FLAME.
COOK BISCUIT BHAKHRI PRESSING OVER WITH CLOTH OR WOODEN PRESS,
TILL LIGHT BROWN N CRUNCHY.
YOU CAN SAVE BISCUIT BHAKHRI ABOUT 15 DAYS AT JOURNEY.